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Lamb Quotes

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Lamb Quotes

“The green-eyed angel came in less than a half hour and fell docile as a lamb into my arms. We kissed and caressed, I met no resistance when I unlaced the strings to free her dress and fill myself in the moist and hot bed nature made between her thighs. We made love outdoors—without a roof, I like most, without stove, my favorite place, assuming the weather be fair and balmy, and the earth beneath be clean. Our souls intertwined and dripping with dew, and our love for each other was seen. Our love for the world was new.”

“Violeta put her head down in her humble way. "I'm certainly able to bray loudly, Bart, dear. But that would attract a lot of attention. I don't like to do that because it is not always a good thing. Besides, braying loudly wastes energy. I don't want to do that unless it's for something very important." Bart thought that made a lot of sense. The silly goats were always making noises over the littlest things. "Oh, we're being let out now? Buh-uh-uh! Oh, there's a butterfly! Buh-uh-uh!" The lambs and the ewes were only slightly better. You're right, Violeta. From now on I'm not going to make noise without a good reason, either," said Bart.”

“I’m nothing but a thought in the mind of God, I’m Satan’s slave; I open my eyes and flee, I’m mankind, I worship, and I kill, All in the name of Love, hate I’m the slaughtered lamb, I’m luzbel I’m the one paying for your sins, I’m your son; I am your mom and dad, I’m the one, who worships God, I’m a killer and a saint, I’m just a thought in the mind of God. I laugh and I suffer, I get killed, and I kill others, I’m nothing but a thought in the mind of God I’m compassion and rage, I love, I cheat, and I lie, I tell the truth, I’m dead, I’m alive, I’m in hell, the place people called paradise, I am just a thought in the mind of God”

“Take him away. Prepare a feast. Forget nothing. My crown: the golden cutlery. The poison bottles; and the fumes; the wreaths of ivy and the bloody joints; the chains; the bowl of nettles; the spices; the baskets of fresh grass; the skulls and spines; the ribs and shoulder-blades. Forget nothing or, by the blindness of my sockets, I will have your hearts out. Take him away...”

“It helped that I was working with a pretty awesome recipe. Baba had this way of drawing out the tender in his meat, marinating and using delicate pinches of spice that he dusted gently over the hills and valleys of slices and rolled balls and rural-hewed chunks destined for gyros or meat trays or to be garnished with salad within a deliciously sloppy naan sandwich.”

“She had never eaten food like this before. No: she had never eaten before. It was as if these flavors had always existed, had always been there in her imagination, but now she was tasting them properly for the very first time. Each course was more intense than the last. The spaghetti was coated in a thick sauce of meat, tomatoes, and wine, rich, pungent, and sticky. The lamb, by contrast, was pink and sweet, so tender it seemed to dissolve in her mouth. It was served without vegetables, but afterward Tommaso brought the first of the contorni to the table: a whole artichoke, slathered in warm olive oil and lemon juice and sprinkled with chopped mint. Laura licked every drop of oil off her fingers, amazed by the depth of the flavor.”

“I put some flour, salt, and spices in a freezer bag and then put the pieces of lamb in and then went shake-shake-shake. The lamb was nicely covered with the flour. I browned the lamb and then put it aside. Then I fried some onion with cinnamon, cloves, and cardamom, added some tomatoes and then the lamb, and cooked until the lamb was all flaky. I mixed chopped lettuce, pieces of avocado, and pomegranate seeds, along with a little bit of lemon juice. I cut the pita bread open, put the lamb curry in, and then the lettuce-avocado mixture. All done!”

“How about lamb? I hadn't done anything with lamb yet, which was surprising, because it was one of my favorite meats. Lamb it is, then. Being in a restaurant kitchen and having to get dish after dish out, I probably didn't want to spend a lot of time pan-searing lamb to order. Too easy to get stuck in the weeds. So what if I braised it? In red wine, the way Grandma Ruth used to, and with spices like cinnamon and coriander and ginger, the way... well, not the way my grandma used to, but the way Sephardic Jews---whose ancestors had lived in Spain and North Africa during the Diaspora---did? Sephardic Jews also liked to pair meat with fruits. Dried fruits like apricots and prunes would be meltingly delicious cooked in the wine with the lamb; my mouth was watering just thinking about it. It would need some spiced couscous to soak up all those delicious juices, and maybe something salty. I had sweet, sour, umami, and bitter, so maybe something salty. Something pickled? Pickled cherries could make the whole dish pop.”

“It goes without saying that even those of us who are going to hell will get eternal life—if that territory really exists outside religious books and the minds of believers, that is. Having said that, given the choice, instead of being grilled until hell freezes over, the average sane human being would, needless to say, rather spend forever idling in an extremely fertile garden, next to a lamb or a chicken or a parrot, which they do not secretly want to eat, and a lion or a tiger or a crocodile, which does not secretly want to eat them.”